Veal Valdostana

Yield:	4 Servings
Categories:	Meats, Italian

3/4	c	Plain dried bread crumbs
3	tb	All-purpose flour
1/2	ts	Salt
1	ds	Pepper
4		Veal cutlets (4 oz each) preferably from leg
1		Egg, beaten with 2 TBL water
1/4	c	Reduced-calorie margarine
4	oz	Fontina cheese, shredded